Fiona's Fluffy Swamp Pancakes
Start your day with a stack of these surprisingly light and verdant pancakes, a playful nod to a certain ogre princess's unique home. The secret ingredient gives them a subtle color and an extra boost of nutrition, making them perfect for any morning feast.
Directions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure all dry ingredients are thoroughly combined.
- 2
In a separate medium bowl, whisk together the buttermilk, pureed spinach, and egg.
- 3
Pour the wet ingredients into the dry ingredients. Stir just until moistened; it's okay if there are a few lumps, overmixing will make them tough.
- 4
Gently fold in the melted butter until just incorporated. Do not overmix the batter.
- 5
Heat a lightly buttered griddle or large non-stick skillet over medium-low heat. The pan should be hot enough that a drop of water sizzles and evaporates.
- 6
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set.
- 7
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- 8
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter to the griddle as needed.
- 9
Serve immediately with a generous drizzle of maple syrup and a sprinkling of fresh berries for a touch of sweetness and color.